You’ll be in good company: our Executive Chef, Matthew Marshall, is passionate about nurturing top culinary expertise.
Our commitment to developing talent is also cemented through various apprenticeships and our scholarship programme which offers driven, creative individuals with a taste for pace and adventure secondments to top restaurants in Spain or Venice, or even learning the art of truffle hunting in France.
Sourcing fresh produce is something we take very seriously. It’s all part of meeting members’ expectations, including producing dishes that might not even be on the menu. With Pall Mall alone serving up to 1,400 covers a day – ranging from fine dining in the Great Gallery, and brasserie service in the Brooklands Room, to sandwiches or snacks in the Long Bar – it takes an exceptional, hardworking team sharing their collective knowledge and ideas.
The teamwork doesn’t stop there. At Woodcote Park, for example, home to the dynamic dining experience of the Fountain Brasserie, our kitchen team produces over 250 covers daily, and more at the weekend. Chefs, Porters and Waiting staff work tirelessly in order to keep everything moving like a well-oiled, race-tuned machine. Under the guidance of Matthew and the management team, we are fully committed to keeping a close eye on their development too.